Light Pumpkin Chocolate Chip Muffins

Light Pumpkin Chocolate Chip Muffins

16 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    50 m
Brinna
Recipe by  Brinna

“You'll never believe these muffins are light! Made with substitutions that won't take away from taste. They are oh, so yummy. The batter is thick and sticky, so spray muffin papers with non-stick spray.”

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Ingredients

Adjust Servings

Original recipe yields 16 muffins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray.
  2. Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl.
  3. Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Reviews (16)

Rate This Recipe
muddyh2os
4

muddyh2os

I made this without the pudding mix since I didn't have any on hand. I also used chocolate extract (in place of the vanilla) and cut back on the amount of chocolate chips, the results were great! I will make these again.

razorbackamanda
4

razorbackamanda

Wonderful! I just got engaged so I'm trying to make healthier snacks and sweets to prepare for wedding dress shopping. I had pudding mix loose in a container so I just used a tablespoon since several people said it was fine without. I didn't have chocolate chips so I cut up some chocolate bars. I didn't use the full amount of chocolate and I think these would be delicious with or without them. I made them as mini-muffins and they took about 12-14 minutes in my oven. I also made some with liners and some without. Make them! They're awesome!

Sarah Jo
3

Sarah Jo

I used regular instant CHEESECAKE pudding, pumpkin pie spice instead of just cinnamon and instead of chocolate chips, I used Hershey's cinnamon chips. Because I didn't want to dirty two muffin tins, I really loaded my muffin cups up to the brim. Even though they were full, they baked up beautifully without overflowing. Baked at 350*, these were done at 25 minutes. I did have to cover them halfway with foil so they did not burn on top. Thumbs up from my family--they had eight of them gone at breakfast and I think they will have the rest gone by this afternoon.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 31.7 g
  • 10%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

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